Homemade Pancake Mix

Want pancakes ready anytime? This homemade pancake mix makes breakfast super easy and so fluffy!

You just mix a few simple ingredients and store it. Then, add milk and eggs when you’re ready. Pancakes in minutes!

Perfect for busy mornings, weekend brunch, or cozy breakfasts. Fresh, fast, and way better than store-bought.

Grab a bowl and some flour—let’s whip up a big batch of pancake magic today!

Why You’ll Love This Recipe

• Reliable and Convenient: No need to run to the store. You’ve already got everything at home.
• Tastes Better Than the Box: Fresher, cleaner flavor with ingredients you trust.
• Budget-Friendly: One batch costs less and lasts longer than most commercial mixes.
• Versatile: Use it for waffles, muffins, or even quick biscuits.
• Great for Meal Prep: Make a big batch, store it in a jar, and scoop whenever you need.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time (when ready to make pancakes): 10 minutes
• Total Time: About 20 minutes per pancake session

Servings:
This base mix yields about 8–10 servings (enough for 4–5 pancake meals, depending on batch size). Multiply as needed and store the rest.

Difficulty:
Beginner-friendly. Just mix, store, and scoop.

Required Kitchen Tools

• Large mixing bowl
• Sifter or fine-mesh strainer (for fluffier mix)
• Measuring cups and spoons
• Airtight container or jar for storage
• Whisk
• Ladle or pancake scoop (for later use)

Ingredients for the Homemade Pancake Mix

Here’s what goes into a good, balanced mix that creates fluffy and golden pancakes every time:

• 4 cups all-purpose flour – spooned and leveled
• 3 tablespoons baking powder – for that perfect rise
• 2 tablespoons cane sugar – adds just enough sweetness
• 1 teaspoon sea salt – balances flavor
• (Optional additions for variety in later sections)

That’s your base. No preservatives, no weird fillers — just a reliable, shelf-stable mix that’s ready when you are.

How to Use Homemade Pancake Mix (Step-by-Step Instructions)

When you’re ready for pancakes, here’s how to turn your dry mix into the perfect stack:

1. Measure Out the Mix

Use 1 cup of pancake mix for every 4–5 pancakes (depending on size).

2. Combine Wet Ingredients

For each 1 cup of dry mix, whisk together:

• 1 cup milk (any kind — dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter (or neutral oil)

Tip from the kitchen: Let the melted butter cool slightly before mixing to avoid scrambling the egg.

3. Mix Wet and Dry

Pour the wet ingredients into the dry pancake mix and whisk gently until just combined.
Don’t overmix — a few lumps are perfectly fine. Overmixing makes pancakes tough.

4. Heat and Cook

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Scoop 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form on the surface and the edges start to look set. Flip and cook 1–2 more minutes on the other side.

Chef’s note: The first pancake is often a “test pancake.” Adjust your heat and batter thickness as needed.

Serving and Decoration Ideas

Homemade pancakes are endlessly adaptable. Here are a few ways we serve them:

• Classic: With butter, maple syrup, and a sprinkle of cinnamon
• Berry Good: Topped with fresh berries, Greek yogurt, and a drizzle of honey
• Kid-Friendly: Add chocolate chips to the batter and top with sliced bananas
• Savory Option: Reduce the sugar and serve with fried eggs and bacon
• Holiday Style: Add pumpkin spice to the mix and top with whipped cream

Storing Homemade Pancake Mix

Keeping your mix fresh is key to quick breakfasts later.

• Room Temperature: Store the dry mix in an airtight container at room temp for up to 3 months.
• Label It: Write the date and usage instructions on the jar or container.
• Freezer-Friendly: You can also freeze the dry mix for up to 6 months if sealed tightly.

Once you mix it with wet ingredients, leftover batter can be:

• Refrigerated: For up to 2 days. Stir gently before using.
• Frozen (Cooked Pancakes): Stack with parchment between and freeze. Reheat in the toaster or microwave.

Variations for Pancake Mix

• Whole Wheat Option: Use half whole wheat flour and half all-purpose.
• Buttermilk Version: Swap milk for buttermilk and reduce baking powder to 2 tbsp.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum included.
• Add-Ins: Mix in dried fruit, nuts, or mini chocolate chips for fun twists.

Tips and Tricks for Success

• Sift your dry mix before storing to remove lumps.
• Make a big batch and keep it in a large jar with a measuring scoop inside.
• Use room temperature milk and eggs for better texture and rise.
• Let the batter rest for 5 minutes after mixing. It helps develop fluffiness.
• Use low heat for even browning — especially important for thicker pancakes.

Nutrition (Per 1 pancake using standard recipe)

Nutrient	Amount
Calories	~130
Total Fat	5g
Saturated Fat	2g
Carbohydrates	18g
Sugar	2g
Protein	3g
Sodium	240mg
Fiber	<1g

Note: Nutrition may vary depending on the milk and fat used.

🧠 Pancake Mix FAQs

Can I double this recipe?
Yes! Just scale all ingredients up and store in a larger container.

Is this mix good for waffles?
Absolutely — just add 1 extra tablespoon of oil to the wet ingredients for crispier waffles.

Can I reduce the sugar?
Yes. You can cut the sugar down or omit it entirely for savory use.

What if I don’t have milk?
Water works, though the flavor and texture may be less rich. Non-dairy milk is a good sub.

✅ Conclusion

Homemade Pancake Mix isn’t just a time-saver — it’s a pantry essential that gives you control over ingredients and taste. It’s affordable, customizable, and a great base for creativity. I’ve made this mix more times than I can count, and it’s never let me down.

Try it once, and you may never buy the boxed stuff again.